Dulce de Leche Banana Cake

Ingredients

Featured ingredient: Vanilla Creme Brulee Coffee 10 oz. Bag Ground

Banana Cake Ingredients:

• • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ¾ cups milk
  • ¾ cups double-strength brewed Door County Vanilla Crème Brulee
  • 1 teaspoon pure vanilla
  • 1-1/2 cups very ripe mashed bananas, from about 4 to 5 medium bananas (1 1/2 pounds)
  • 1-1/2 cups Dulce de Leche (divided usage)
  • 3 tablespoons double-strength brewed Door County Vanilla Creme Brulee

Dulce de Leche Buttercream:

• • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup Dulce de Leche
  • 1 teaspoon pure vanilla
  • 1/4 teaspoon salt
  • 1 tablespoons double-strength brewed Door County Vanilla Crème Brulee
  • 1 1/2 cups powdered sugar

Banana Topping:

• • 2 firm large bananas
  • 2 tablespoons light brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons double-strength brewed Door County Vanilla Creme Brulee

Dulce de Leche Coffee Topping:

• • ½ cup Duche de Leche
  • 2 tablespoons double-strength brewed Door County Vanilla Creme Brulee

Instructions

1. Heat oven to 325°F. Use parchment paper to line the bottom of three 9-inch cake pans and then spray the parchment lined cake pans with non-stick baking spray.
2. In the bowl of a stand mixer (or in a large bowl using a hand mixer) cream the butter with the white and brown sugars until fluffy. Add the eggs and beat one by one until silky and lightened in color.
3. In a separate bowl, whisk the flour with the baking soda, baking powder, and the salt. Whisk the milk, coffee, vanilla, and the mashed bananas in a separate measuring bowl. Next add to the eggs and butter, alternating with the flour and beat until smooth.
4. First divide the batter evenly, and then pour batter into the three prepared cake pans. Divide the Dulce de Leche into three little bowls and add 1 tablespoon each of the double-strength brewed Door County Coffee Vanilla Creme Brulee and mix well. Pour evenly over into each cake pan, and swirl into the batter with a knife.
5. Bake for approx. 40 minutes, or until the cake tester or toothpick comes out clean. Cool pans on a rack and run a thin knife between the cake and sides of the pan before trying to release each cake. Flip cakes upside down and remove the parchment paper and turn upright allow each cake to cool completely before proceeding.

Dulce de Leche Buttercream Directions:

1. In the bowl of a stand mixer (or in a large bowl using a hand mixer) cream the butter with the Dulce de Leche, vanilla, and salt until smooth and fluffy.
2. Add 1 tablespoon double-strength brewed Door County Vanilla Creme Brulee, and then slowly add the powdered sugar and beat for 3 to 5 minutes until very smooth and creamy. If too thin still, add some additional powdered sugar to achieve the right consistency for frosting.

Caramelize Bananas Directions:

1. Cut 2 firm bananas on the bias so they will lie nicely on top of your finished cake. Melt 2 tablespoons of butter and 2 tablespoons of brown sugar in a large frying pan.
2. Place bananas in and quickly brown them without cooking them. You just want to coat them and color them for decorating your cake. Place them onto a plate to cool. Once they are cooled, you are ready to place them onto your cake.

Final assembly of cake:

1. Wait until the cake layers are completely cool. Place the bottom layer of the cake on a plate or cake stand. Spread a layer of buttercream on the bottom layer.
2. Repeat and then spread a swirled layer of buttercream on top layer. Top with caramelized bananas, and then drizzle the whole cake with Dulce de Leche topping that has been thinned out with double-strength brewed Door County Vanilla Creme Brulee.

Enjoy! Makes 12 servings.